1largeboneless, skinless chicken breastcut into one inch pieces
¼cupcornstarch
canola oil
Sauce
½cupwater
¼cupketchup
2Tbspbrown sugar
1TbspHoisin sauce
1tspSriracha
1Tbspsoy sauce
1tspsesame oil
½tspred pepper flakes
½tspgarlic powder
1tspsesame seedsplus extra for garnish
freshly ground black pepperto taste
1-2greenonionsfor garnish, sliced
Instructions
Heat a large skillet over medium heat. Add enough oil to cover the bottom of the skillet.
To a bowl, add the chicken along with the corn starch. Stir together until the chicken is well coated.
Pan fry the coated chicken over medium heat until the chicken is cooked through and golden. Remove the chicken from the pan and place on a plate. Set aside.
To the same skillet, add all the sauce ingredients and bring to a boil. Stir the sauce occasionally until the desired thickness has been achieved. The thicker the sauce, the better it will coat the chicken.
Once the sauce has thickened, add the cooked chicken and toss to coat. Cook for a few minutes, tossing regularly.
Garnish with green onions and additional sesame seeds if desired and serve immediately.